Prep 15 mins
Cook 0 mins
Be sure to let these marinate for at least the 5 hours. I really enjoy these served with fried catfish or smoked/barbecue pork! My mom likes to throw them on top of her turnip greens (cooked forever). This is just one of those recipes that have been around forever. Marinating time is not included in prep or cook time.
- 118.29 ml white vinegar
- 78.07 ml sugar
- 59.14 ml water
- 9.85 ml salt
- 4.92 ml dried whole dill weed
- 1 onion, thinly sliced and separated into rings (I use Vidalia sweet if possible)
- Combine the first 5 ingredients in a small bowl; stir well.
- Add the sliced onion and toss gently to combine. Cover and chill at least 5 hours.
- Serve with cooked meats or on sandwiches.
This was a very flavorful way to eat an onion. I used a Vidalia but I had to add a little canola oil. It was too tart for us even with the sugar. It was still a good dish. Made for Zaar's 1-2-3 Hits Tag Game 2012.
At first, I was worried about the amount of sugar, let these marinade this morning and used these on roast beef sandwiches. Very flavorful onion rings, just the right amount of seasonings, that put a nice extra taste to the roast beef too. I let them marinade for about 6 1/2 hours and was a nice quick fix after Pop Warner practice today. The dill added great yet a flavorful tang to these. Made for Holiday tag.